Siemieniotka

Step 1: Rinse 9 oz whole hemp seeds in a sieve. Toast in a dry pan over a medium heat for 1–2 minutes, until they crackle and smell nutty.

Step 2: Put the seeds in a pan with 6 ¼ cups water, bring to the boil and simmer gently for 40 minutes, until the shells start to split.

Step 3: Meanwhile fry 2 onions in 2 tbsp sunflower oil over a medium heat for 8 minutes until soft and golden.

Step 4: Simmer 5 ½ oz roasted buckwheat groats in 1 ¼ cups water with a pinch of the ¼ tsp salt, covered, for 12–15 minutes, until the water is absorbed and the grains are tender.

Step 5: Add the onions to the hemp pan, then blend everything until as smooth as possible. Pour through a fine sieve, pressing hard, and discard the husks.

Step 6: Return the strained soup to the pan, season with the rest of the ¾ tsp salt, ½ tsp black pepper and 1 tsp dried marjoram and simmer for 5 minutes, until it looks creamy and coats a spoon.

Step 7: Spoon buckwheat into each bowl and ladle the hot soup over.